An oldie but goodie classic from Gemma Stafford’s series of Bigger Bolder Baking No-Churn Ice creams. I still remember when she first put up this video and trying it out during one of the college Thanksgiving Dinner – think it was junior year! Back then we made some pumpkin and pecan pies and wanted to throw together some gingersnap crunch ice cream to top up our pies (Recipe here!)
If I realllly wanted to make ice cream I’d actually try making the real stuff (gelato using whole milk or custard based ice cream using whole eggs), and infuse my own vanilla. But on a whim (eg if you’re making a dessert spread!), and if this is not meant to be the star of the show, this is an okay easy and fun alternative. Keep in mind though that it will be: 1) very sweet, 2) a bit too sweet, and 3) not very sure if balancing it with salt would help, as the flavors are predominantly ‘simple milk and sugar taste’.
But the good thing is that it is 1) sooo easy to make and comes together in 5-10 minutes, 2) only 2 ingredients for the base, 3) no-churn and no-machine needed, and because its so easy to make it leaves more stress-free room to think of variations and mix-ins to switch up the flavours! There are even possibilities to create further variations like what Gemma Stafford has done with her Froyo version, dairy-free coconut milk version, and her collection of episodes with flavors like Christmas, Ben & Jerry’s inspired and more 🙂
For this recipe I made a Kuih Bangkit version to go with the Chinese New year dessert spread when we invited our family over for 2nd day of new year. Kueh Bangkit is a light and delicate coconut tapioca flour based nyonya cookies that when made well, melts in your mouth and is my favorite CNY cookie!! Love it so much more than the heavy pineapple tarts and love letters. For this recipe I thought it’ll go well with the pineapple upside down cake which I was planning to serve warm out of the oven. The ice cream did end up being very sweet, but it provided an interesting crunch, coconut/pandan flavor and something creamy and cold to go with the warmer, caramel brown sugar tones from the pineapple cake.
Oh and if you decide to try this out and have any ideas on how to make it less sweet please share 😛
Otherwise please enjoy! And have fun with the variations! Project next year might just be to make my own Kuih Bangkit 😎
Makes 1 loaf pan (9 x 5 x 3 inches) ice cream, around 3 pints or 6 cups
|Two Ingredient No-Churn Homemade Ice Cream base
adapted from Gemma Stafford’s Bigger Bolder Baking2 cups (16oz/450ml) heavy whipping cream, cold
1 Can (400ml) light sweetened condensed milk, coldToppings and Mix-ins
1 teaspoon Vanilla Extract
|To make Kuih Bangkit Ice Cream:
Place sweetened condensed milk in the fridge to keep cold. (I’ve actually tried this with room temperature condensed milk and it was fine so don’t worry if you forget this step)
Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form. Do not overwhip! Watch the video for the perfect consistency
Turn off the machine and pour the cold condensed milk into the whipped cream. Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Stir in the vanilla extract and the crushed Kuih Bangkit cookies. Place in a loaf pan, sprinkle on extra Kuih Bangkit for decorations, and freeze until set (overnight is perfect). Enjoy!